Ingredients
- 1 1/3 cups cake flour
- 2 teaspoons ground ginger
- 1/8 teaspoon kosher salt
- 1/4 cups (about 12) egg whites
- 1 teaspoon cream of tartar
- 1/4 cups sugar
- Grated zest of 2 large lemons
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons vanilla extract
Directions
Preheat the oven to 350°F. Sift together the cake flour and the ground ginger. Add the salt.
In the bowl of an electric mixer, whip the egg whites on low speed until frothy. Add the cream of tartar. Increase speed to medium-high speed for a stand mixer, high with a handheld mixer, and whip until the egg whites are smooth, white, and just beginning to hold their shape. They will still be a bit bubbly and airy. Slowly whip in the sugar and continue to whip until stiff, satiny peaks form.
Transfer the whites to a large bowl. Add the dry ingredients and carefully begin folding them together. When half incorporated, add the lemon zest, lemon juice, and vanilla extract. Continue to fold until completely incorporated.
Carefully spread the batter in a 9 1/2-inch angel food cake pan. Tap the cake on the counter to eliminate any air bubbles. Bake until a skewer inserted in the center comes out clean, about 35 minutes. Invert the cake onto its feet and to cool upside down. (If your cake pan does not have feet, invert it onto a glass bottle to keep it from lying directly on the countertop.) Let cool completely.
To unmold, run a knife around the inside edge of the cake pan and around the tube. Hold the tube and pull the cake from the ring. Run a knife between the cake and the bottom of the pan. Carefully pick up the cake and invert it onto a large plate.
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Submitted 4/27/06.
Source:
Submitted By: l mandrake
Angel Food Cake